Roasted Acorn Squash Salad

Nutritional Information

Per Serving

Calories415 calories

Calories175 calories from fat

Fat20 g

Sat Fat3 g

Cholesterol0 mg

Sodium625 mg

Protein16 g

Carbohydrate48 g

Sugar4 g

Fiber7 g

Iron8 mg

Calcium121 mg

November 2004

Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.Roast the squash, tossing once, until tender, 20 to 25 minutes.Place the squash, lettuce, pepitas, and ¼ teaspoon each salt and pepper in a large salad bowl. Drizzle with the vinegar and the remaining oil.Toss the salad gently. Serve with warm bread.

Ingredients

Check1 2-pound acorn squash, seeded and cut into 2-inch pieces

Check5tablespoons olive oil

Check kosher salt and black pepper

Check1 large head butter or oak leaf lettuce, leaves torn

Check1/4cup pepitas (roasted hulled pumpkin seeds)

Check2tablespoons balsamic vinegar

Check1loaf crusty bread

Directions

Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Roast the squash, tossing once, until tender, 20 to 25 minutes.

Place the squash, lettuce, pepitas, and ¼ teaspoon each salt and pepper in a large salad bowl. Drizzle with the vinegar and the remaining oil.